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Pumpkin Pecan Walnut Bars

1 (15 oz.) yellow cake mix

1 (15 oz.) can pumpkin

1 can evaporated milk

1 cup white sugar

1/2 cup brown sugar

4 eggs (beaten)

1 cup of nuts

1 tsp. cinnamon

1/4 tsp. salt

1/4 tsp. clove

1/4 tsp. ginger (allspice can be used as substitute of ginger and cloves)

2 sticks butter

Mix pumpkin, milk, sugars, eggs, and spices well in large bowl. Pour mixture into 9×13″ ungreased pan. Sprinkle cake mix evenly over top. Pour 2 sticks of melted butter evenly over top. Crush nuts of choice (pecans, walnuts, or both). Bake at 375 degrees for 1 hour 30 minutes. Cool and glaze (optional)

Frosted Pumpkin Cranberry Bars

1 1/2 Cup flour

1 1/4 Cup sugar

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. ground ginger

3 eggs

1 (15oz.) solid pack pumpkin

3/4 Cup butter (no substitute) (melted)

3/4 Cup chopped dried cranberries

In a bowl, combine first 6 ingredients. In another bowl, whisk eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. Spread into greased 15x10x1″ baking pan. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool on rack.

Butter cream frosting

1/2 Cup butter

4 Cups confectioners sugar

1 tsp. vanilla

4 – 6 tbsp. milk

For frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from heat. Cool 5 minutes. Stir in confectioners sugar, vanilla & enough milk for spreading consistency. Spread over bars before cutting. Yield. About 4 dozen.

Zucchini Nut Bread Cookie Sandwich

1 Cup flour

1 1/4 tsp. cinnamon

1/2 tsp. soda

1/2 tsp. baking powder

Course salt

1 1/2 sticks unsalted butter. (Room temperature)

1/2 Cup sugar

1/2 Cup light brown sugar (packed)

1 large egg

1/2 tsp. vanilla

1 Cup zucchini (finely grated)

1 cup old-fashioned rolled oats

1/2 Cup toasted walnuts (chopped)

8 oz. cream cheese. (Room temperature)

1 Cup confectioners sugar (sifted)

Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder and 1/4 tsp. salt. Beat 1 stick butter and sugars until fluffy. Beat in egg and vanilla. Beat flour mixture into butter mixture. Mix in zucchini, oats and walnuts. Refrigerate until firm. Using a 1 1/2″ ice cream scoop (2 tbsp.) size), drop dough onto parchment lined baking sheet, spacing about 2″ apart. Bake until edges are golden, about 17 minutes. Let cool on rack. Beat remaining butter, cream cheese and confectioners sugar until smooth. Spread 1 tbsp. filling onto flute side of cookie and sandwich with another cookie. Repeat.

Coffee Dunked Doughnut Bread Pudding

12 day old unfrosted, plain or chocolate doughnuts (torn into 1″ pieces)

2 Cups milk

1 (14 oz.) can sweetened condensed milk

1 1/4 Cup strong brewed coffee (cooled)

6 egg yolks

1 1/2 tsp. cinnamon

1/2 tsp. sugar

Butterscotch sauce

Preheat oven to 350 degrees. Place doughnut pieces in 3 quart baking dish. Set aside. In large bowl, whisk together milk, condensed sweetened milk, coffee, egg yolks, and 1 tsp. cinnamon. Pour evenly over doughnuts. Combine sugar and remaining cinnamon. Sprinkle over pudding. Bake uncovered for 40-45 minutes in preheated oven. Inserted knife in center comes out clean for doneness. Cool slightly. Serve with Butterscotch sauce.

Butterscotch Sauce…

In small bowl melt 1/2 cup of butter over low heat; stir in 1/2 cup dark brown sugar and 1/4 cup whipping cream. Cook and stir until sugar is dissolved. Remove from heat. Stir in 1/2 tsp. of vanilla; then spoon over pudding.

Coconut Delight

50-60 crackers (crushed)

1/4 lb. butter

1/2 gallon vanilla ice cream (softened)

2 boxes coconut cream instant pudding or vanilla instant pudding

2/3 Cup milk

Crush crackers and add butter to make a base. Pat down in 9X13″ pan. Add melted ice cream, 2 boxes of instant pudding and 2/3 cup of milk. Pour over the crackers. Toast coconut and sprinkle over top of crackers & pudding.

Peach Sheet Pie

3 Cups flour

2 tsp. baking powder

3 tbsp. sugar

1/2 tsp. salt

1/2 Cup oleo

1/2 Cup Crisco

3 egg yolks

1/2 Cup milk

1 tsp. vanilla

2 cans peach pie filling

1 large (1 lb-13 oz.) can sliced peaches (drained)

Mix first 6 ingredients above like pie dough. Then add egg yolks, milk, and vanilla and let stand 10 minutes. Roll out on floured board. Grease or butter cookie sheet. Put 1/2 dough on cookie sheet and prick holes in bottom of dough. Mix peach pie filling and drained peaches together and spread on dough. Cover with remaining dough. Put holes in top. Sprinkle with sugar. Bake 35 minutes at 350 degrees.

Peanut Butter Cup Pie 

1 1/2 Cups cold milk

1 pkg. (3.9 oz.) instant chocolate pudding mix

1 Cup plus 2 tbsp. chopped peanut butter cups (divided)

1 Carton (8 oz.) frozen whipped topping (thawed)

1 Chocolate crumb crust (8 or 9 inch)

In a bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft- set. Fold in 1 cup of chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours. Remove from freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups. Yields 6-8 servings.

Pineapple Preserve Cake

2 sticks butter

4 whole eggs

1 Cup pineapple preserves

1 tsp. cinnamon

1 tsp. soda dissolved in 1 Cup buttermilk

2 Cups sugar

3 Cups flour

1 tsp. vanilla

1/2 tsp. pumpkin spice

1 Cup nuts

Cream butter & sugar. Add eggs, vanilla and preserves. Add flour, cinnamon, pumpkin spice, alternately with nuts and soda. (to make buttermilk, just add a little vinegar). Bake in greased bundt pan. Bake 1 hour at 350 degrees.

Pineapple Fluff

1 small can crushed pineapple

2 (3oz.) boxes of instant vanilla pudding

8 oz. of buttermilk

1 small container of cool whip

Put all 4 ingredients in a bowl. Mix well. Refrigerate until ready to eat.

Old Fashioned Spice Bars

In large mixing bowl, combine:

1 cup light brown sugar (firmly packed)

1 stick softened butter

Whip until very light and fluffy, about 10 minutes

Add: 1 extra large egg

1 tsp. pure vanilla extract

Mix just until well combined.

In separate bowl, combine dry ingredients:

1 3/4 cups all purpose flour

1/2 tsp. salt

3 tsps. (= 1 tbsp.) baking powder

1 tsp. cinnamon (No substitute)

1/2 tsp. cloves (No substitute)

To the creamed mixture. add:

1 cup (room temperature) applesauce, alternately with dry ingredients. Start by adding 1/3 dry mixture, blend just until combined. Add 1/2 cup applesauce, 1/3 dry mixture, 1/2 cup applesauce, remaining 1/3 flour mixing each addition until just combined. (You will start and end with flour) Stir in 1 cup raisins with a spoon. Note: Don’t overbeat flour or cake will be dry.

Pour batter into greased and floured 9X13″ baking pan. Bake in preheated 350 degree oven for 30 minutes. Note: This is a delicious coffee cake. The spice flavor is very mild and the raisins make it even better.

Apple Kunken Cake

2 cups flour

1 1/2 cups sugar

3 eggs

1 cup oleo (2 sticks) (room temperature)

1/2 tsp. salt

1 tsp. vanilla

Cream butter and sugar. Add eggs, one at a time. Mix in flour slowly. Then put salt and vanilla with the other ingredients. Grease a 9X13″ glass pan. Put any kind of Thank You pie filling. Put half of batter first and put pie filling next. Put rest of the batter on top of the filling. Bake at 350 degrees for 40 minutes until golden brown. Check with tooth pick.

My Jewel Pie

1 (8 oz.) soft Philadelphia cream cheese

1 tbsp. milk in that

1/4 cup sugar

Dash of nutmeg

Dash of salt

Spread over baked pie crust.

1 pkg. Danish Dessert pudding

1 1/2 cups water

1/2 cup orange juice

(Boil one minute only)

When cool, chop 3 medium bananas. Add when ready to eat. Put whipping cream on top. Add toasted coconut on top of cream. Note: It must be Junket pudding.

Peanut Butter Pie

1/3 cup creamy peanut butter

1 pkg. (3 oz.) cream cheese (softened)

2 tbsp. butter or margarine (softened)

1 cup confectioner’s sugar

1/4 cup milk

1 carton (8 oz.) frozen whipped topping (thawed)

1 chocolate crumb crust (9 inches)

In a mixing bowl, beat peanut butter, cream cheese and butter until smooth. Add sugar and milk. Fold in whipped topping. Pour in crust. Cover and freeze 4 hours. Garnish with peanuts and chocolate curls if desired.

Earthquake Cake

Medium size bag of coconut

2 cups chopped pecans

German Chocolate cake mix

1 stick of butter

1 (8 oz.) pkg. of cream cheese

1 box of confectioner’s sugar

Grease and flour 9″X11″ cake pan. First layer – put medium size bag of coconut in the pan. Second layer – Put in chopped pecans. Third layer – Prepare German Chocolate cake mix according to the directions on the box. Spread this over the second layer. Fourth layer – Mix 1 stick of butter, the cream cheese and confectioner’s sugar and drop by dollaps on top of cake mix. Bake about 15-20 minutes longer than the time that is listed on the back of the cake mix box.

Easy Butterscotch Cookies

1 pkg. chocolate cake mix

1/2 cup oil

2 eggs

1 2/3 cups butterscotch chips

1/2 cup chopped pecans

Mix all ingredients together and drop by tablespoon onto ungreased baking sheet. Bake at 350 degrees for 8-10 minutes.

Apple Butter

8-9 cups apple pulp

1/2 cup cider vinegar

2 cups sugar

2 cups dark Karo

2-3 tsp. cinnamon

Peel and core apples. Cut very fine. Fill a crock pot very full of apples. Add remaining ingredients to the apple pulp. Set crock pot on high for one minute; Turn on low and cook 6-7 hours. Fill pint jars and seal. Makes about 5 pints.

Peanut Butter Brownie Trifle

1 Fudge Brownie mix (13X9″ pan size)

1 pkg. (10 oz.) peanut butter chips

2 pkgs. (13 oz. each) miniature peanut butter cups

4 cups cold 2% milk

2 pkgs. (5.1 oz. each) instant vanilla pudding mix

1 cup creamy peanut butter

4 tsp. vanilla extract

3 cartons (8 oz. each) frozen whipped topping (thawed)

Prepare brownie batter according to package directions. Stir in peanut butter chips. Bake in a greased 13X9″ baking pan at 350 degrees for 20-25 minutes or until toothpick inserted near center comes out with moist crumbs (Do not overbake). Cool on a wire rack, cut into 3/4 ” pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Add peanut butter and vanilla; mix well. Fold in 1 1/2 cartons whipped topping. Place a third of the brownies in a 5 quart glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Irresistible Brownies

1 cup soft butter

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cups flour

2 tsp. vanilla

1/4 tsp. salt

1 1/2 cups chopped nuts (optional)

Mix butter, sugar and cocoa. Stir in eggs. Add flour, vanilla, salt and nuts. Stir; pour into greased 1″ deep baking sheet. Bake at 350 degrees for 20 minutes or until done. Cover with 1 lb. mini marshmallows; bake for 3 minutes.

Add frosting:

1 2/3 cups powdered sugar, 1/2 cup butter, 1/3 cup cocoa and 1/3 cup canned evaporated milk.

Devils Float

1 cup all-purpose flour

1 cup white sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

3 tbsp. butter (melted)

1/2 cup chopped nuts

1 square baking chocolate (melted)

1 tsp. vanilla

1/2 cup brown sugar

2 tbsp. cocoa

1 cup boiling water

Vanilla ice cream or whipped cream

Preheat oven to 350 degrees. Sift together flour, 1/2 cup white sugar, baking powder and salt. Mix together milk, butter, chocolate and vanilla; add to dry mixture along with the nuts. Pour this into a 9″ square baking pan. Mix remaining half cup of white sugar, brown sugar and cocoa. Add boiling water. Spread this over top of fist mixture. Bake for 30 minutes. A chocolate cake bakes on top with a chocolate sauce beneath. Serve warm with vanilla ice cream or whipped cream.

Angel Food Cookies

1/2 cup sugar

1 cup Crisco

1/4 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

1/2 cup brown sugar

1 egg

2 cups flour

1 tsp. cream of tartar

1 cup coconut

Mix Crisco and sugar until creamy. Add egg. Add all the dry ingredients (except brown sugar) to the Crisco mixture. Roll dough into small balls and indivisible dip in water, then into the brown sugar. Place on cookie sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Makes 4 dozen. (Similar to a Macaroon)

Spaghetti Cake

1/4 lb. spaghetti

8 eggs

1 (16 oz.) Ricotta

1 1/2 cups milk

3 tbsp. parmesan cheese (grated)

1 tsp. salt

1/2 tsp. pepper

Cook spaghetti, set aside. Use a large bowl, beat 8 eggs, add Ricotta and beat gently. Add the spaghetti, milk, grated parmesan cheese, pepper and salt. Pour into greased glass 9X13″ pan. Bake at 350 degrees until golden brown (30 minutes or more). Check with a butter knife. If the knife comes out clean, the spaghetti cake is done.

Hop Scotch

Double Boiler

1/2 cup peanut butter

1 cup butterscotch morsels (melted)

Mix together. Add:

3 ounces or 2 cups chow mein noodles

2 cups miniature marshmallows

Put in waxpaper and put in refrigerator for a while to get firm.

Grandma’s Christmas Cake

2 cups sugar

2 cups raisins

2 cups water

1 cup butter

3 1/2 cups all-purpose flour

1 tsp. soda

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. cloves

In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium, cook, uncovered for 5 minutes or until sugar is dissolved. Remove from the heat. Cool. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture and beat until blended. Fold in pecans. Pour into a greased and floured 10″ fruit pan. Bake at 350 degrees for 45-55 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

(No Recipe Name)

2 cups Blueberries

1/2 cup Crushed Pineapple

1/2 cup Raisins

2 cups Crushed Zuccini

Put 4 cups of flour in a bowl. Add 1/2 tsp. salt, 1/2 tsp. baking soda, 1/2 cup of oil. Grease 5 small baking pans. Mix all ingredients. Bake 1 hour at 350 degrees. Its so moist.

Zucchini Cobbler

8 cups chopped sliced & peeled zucchini (about 3 lbs.)

2/3 cup lemon juice

1 cup sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

Crust:

4 cups flour

2 cups sugar

1 1/2 cups cold butter (cubed)

1 tsp. cinnamon

In a large saucepan over medium heat, cook and stir the zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg. Simmer 1 minutes longer. Remove from the heat and set aside. For crust, combine the flour and sugar in a bowl, cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15X10″ baking pan. Spread zucchini over top. Crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees for 35-40 minutes. Very Good!

Holiday Salad

1 cup water

1 large Jello (any flavor)

1 (8 oz.) cream cheese

1 #2 can Crushed pineapple

1 cup chopped walnuts

1 cup celery (optional)

2 envelopes of Dream Whip

Bring water to boil and dissolve Jello. Add cream cheese and heat until cheese is melted. Add pineapple, juice and all, and chill. While preparing nuts, celery and Dream Whip. Add these to chilled mixture. Place in cake dish and refrigerate until firm.

Zucchini Bread

2 cups sugar

3 eggs

1 cup oil

3 cups flour

1 tsp. salt

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

Add 2 1/4 cups zucchini (grated) (peeled first) 1 cup nuts, 3/4 cups coconut (optional). Pour all in pan and bake at 350 degrees for 60-70 minutes.

Fruit Cocktail Cookies

Butter

Sugar

Eggs

Molasses

Raisins

1 small can fruit cocktail (drained)

Walnuts

Vanilla

Baking soda

Hot water

Cloves

Flour

Salt

Cinnamon

Baking powder

Cream butter and sugar. Add eggs and mix. Add molasses and mix. Then add flour ingredients, fruit cocktail, nuts and vanilla, baking soda dissolved in 3 tblsp. hot water. Grease cookie sheet. Bake at 350 degrees for 15 minutes or until golden brown.

Boston Cream Pie in A Jar

1 pkg. French Vanilla cake mix

Water

Eggs

Oil

2 pkgs. (3.4 oz each) Instant French Vanilla pudding mix

1 can chocolate frosting

14 (8 oz.) jelly jars

Whipped cream

Maraschino cherries

Preheat oven according to cake mix package. Coat 17″X11″ rimmed baking sheet with cooking spray. Prepare cake mix according to package directions. Spread in pan. Bake 22-25 minutes or until toothpick comes out clean. Cool. Prepare pudding mixes according to package directions. Chill until set. Microwave frosting at 15 second intervals until pourable. Cut cake using 2″ round cutter. Fill jars with a heaping tblsp. of pudding, then cake and a tblsp. of frosting. Repeat layering – End with frosting. Refrigerate until ready to serve. Top with whipped cream and cherries.

Cranberry Nut Bars

2 eggs

1 cup sugar

1 cup flour

1/3 cup butter or margarine (melted)

1 1/4 cups fresh or frozen cranberries

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease 8″ square pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar beating until thoroughly blended. Stir in flour and melted butter, blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly into pan. Bake for 45 minutes or golden brown. Cool and cut into squares. Makes 6 servings.

Fluffy Pumpkin Cheesecake Pie

12 oz. cream cheese (softened)

1/2 cup sugar

1 1/2 tsp. pumpkin pie spice

2 eggs

1 cup canned pumpkin

1 graham pie crust

In large mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined. Add eggs, one at a time, mixing until just combined. After each addition, stir in pumpkin. Pour into crust. Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator. Note: May substitute 1 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/8 tsp. ground cloves in place of pumpkin pie spice.

Cherry Peach Cobbler

1 can (21 oz.) cherry pie filling

1 can (21 oz.) peach pie filling

1/3 cup sugar

1/2 tsp. ground cinnamon

1 can (10 oz.) refrigerated flaky biscuits

1/2 stick margarine or butter (melted)

Heat oven to 400 degrees. Combine cherry and peach fillings in 13″X9″ baking pan. Combine sugar and cinnamon in small bowl. Separate each biscuit into two sections. Dip each section in margarine, then in sugar-cinnamon. Arrange on top of filling. Bake 18-20 minutes until golden brown. Serve warm. Makes 8-10 servings.

Holiday Fruit Cake

Butter

Brown sugar

Eggs

Water

Molasses

Nutmeg

Baking soda

Baking powder

Flour

Salt

Cinnamon

Dried Fruit

Raisins

Pecans

Almonds

More Flour

Cream 2/3 cup butter with 2/3 cup brown sugar. Add 2 eggs and mix well. Add 1 cup water, 1/4 cup molasses and mix again. Blend 1/2 tsp. nutmeg, 1/2 tsp. baking soda, 1 tsp. baking powder, 1 1/2 cups flour, 1/2 tsp. salt and 2 tsp. cinnamon, Dredge (16 oz.) dried mixed fruits, 1 cup raisins, 1/2 cup pecans or almonds, with 1/2 cup flour. Bake in well greased paper lined angel food pan at 250 degrees for 1 3/4 hours. Check to see if the cake is done. Use a toothpick. This recipe makes about 3 lbs. of delicious Fruit Cake.

Hawaiian Cream Pie

2/3 cups sugar

1/4 cup cornstarch

3 egg yolks (lightly beaten)

2 tblsp. butter or margarine

1 tsp. vanilla extract

1/2 cup crushed pineapple (drained)

1/4 cup flaked coconut

1/2 tsp. salt

2 cups milk

1-2 large bananas (sliced)

Pastry shell (9″) baked

Meringue:

1/4 tsp. cream of tartar

3 egg whites

6 tblsp. sugar

1.4 cup coconut

In a saucepan, combine sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium high heat for 2 minutes or until bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks, return to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and vanilla. Fold in pineapple and coconut. Place sliced bananas into pastry shell. Set aside. In a mixing bowl, beat egg whites and cream of tartar on medium spped until soft peaks form. Gradually beat in sugar, 1 tbsp. at a time on high until stiff glossy pearks form and sugar is dissolved. Pour hot filling over bananas. Spread meringue evely cover hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350 degrees for 15 minutes or until the merigue is golden. Cool on wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in refrigerator. Yield: 6-8 servings.

Coconut Classics

2 cups flour

1/2 tsp. baking soda

1 cup butter or margarine

1 cup sugar

1 large egg

1 tsp. vanilla

1 tsp. coconut flavoring (optional)

3 1/2 cups coconut

1 large egg yolk

1 tsp. whipping cream or half-and-half

1/2 cup chopped nuts

Beat butter and sugar with mixer until fluffy. Beat in egg, vanilla & coconut flavoring. On low speed, gradually beat in flour & baking soda and 2 cups coconut. Divide dough into 4 equal parts. Form each into 7″ roll. Coat with remaining 1 1/2 cups coconut. Wrap each in plastic wrap and chill 4 hours or overnight. Cut rolls into 1/2″ slices. Place 2″ apart on sheets sprayed with PAM. Beat egg yolk with cream. Brush on top of each cookie, then sprinkle with nuts. Bake 12-15 minutes until lightly browned. Makes 5 dozen.

Blitzen Torte Cake

For Cake:

1/2 cup butter

1/2 cup sugar

4 egg yolks

7 tblsp. milk

1 tblsp. vanilla

1 1/4 cups flour

1 tsp. baking powder

1/8 tsp. salt

For Topping:

4 egg whites

1/4 cup sugar

1/4 cup finely chopped nuts

Blend butter, sugar, egg yolk, milk and vanilla in a large bowl. Combine flour, baking powder, and salt and add to above mixture. Spread in greased 9″X9″ baking dish. For the topping, beat the egg whites until stiff. Blend in the sugar and nuts. Blend and spread over the cake mixture. Bake 30 minutes at 300 degrees.

Best Cake Brownies

1/2 cup butter (softened)

1 cup sugar

4 eggs

1 can (16 oz.) chocolate syrup

1 tsp. vanilla extract

1 cup all-purpose flour

1/2 tsp. salt

Glaze:

1 cup sugar

1/3 cup butter

1/3 cup milk

2/3 cup semi-sweet chocolate chips

2/3 cups miniature marshmallows

In a large mxing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add the flour and salt until blended. Pour into a greased 15X10X1″ baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted hear the center comes out clean. (top of brownie will still appear wet). Cool on a wire rack for 15-20 minutes. For glaze, combine sugar, butter and milk in a saucepan. Bring to a boil; boil until the sugar is dissolved. Remove from the heat, stir in chocolate chips and marshmallows until melted. Pour over the brownies and spread evenly. Refrigerate for 5 minutes before cutting.

Cajun Bread Pudding

4 3/4 cups milk (divided)

4 eggs

2/3 cups sugar

1 tsp. vanilla extract

1/4 tsp. salt

1/3 cup butter (softened)

11 cups French bread (cubed into 1″ cubes)

1/2 tsp. ground cinnamon

2/3 cups raisins (optional)

In a large saucepan, heat 4 cups of milk until warm. Set aside. In a large mixing bowl, combine the eggs, sugar, vanilla, salt and remaining milk. Gradually add warmed milk; stirring constantly. Stir in butter. Add the cinnamon and raisins and/or pecans, if desired. Pour into a 13X9X2″ baking dish. Bake, uncovered at 400 degrees for 45-60 minutes or until knife inserted in center comes out clean. Add bread cubes; let stand 10 minutes. Add the cinnamon. For sauce, bring water to a boil in a small saucepan. Add brown sugar; stir to dissolve. Add corn syrup. Bring to a boil; cook 15-20 seconds. Remove from the heat. Sir in the pecans, vanilla, butter and salt. Cut pudding into squares and serve with sauce.

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